There is nothing like the flavors of apple and pumpkin in the fall. My most recent try at pumpkin pie turned out quite well, so now for the apple pie.
My husband loves a crumble top instead of pastry, so I have combined the two recipes into a delicious Gluten Free Apple Crumble Pie…and what makes it french?…the raisins!
- 1/2 cup brown rice, sorghum or millet flour or almond meal
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 1/4 cup sweet rice flour
- 2 tbsp sugar
- 1/4 tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cut into chunks or grated
- 1 large organic egg
- 2 tbsp ice cold water + more as needed
Blend all the flours, sugar and salt together in a food processor.
Pulse in the butter until the mixture resembles a course meal.
Turn out to a bowl and add egg and 2 T water. Mix, add water as needed. This can be wetter than gluten filled dough because the only thing that will turn chewy here is the sweet rice flour.
Gather into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.
When ready to bake preheat the oven to 350 degrees.
Remove the dough refrigerator. If it is too hard to roll out, allow it to sit at room temperature for 5-10 minutes.
Dust the top with rice flour and roll out on a lightly floured surface to a 12 inch circle (about 1/8 inch thick). While rolling, rotate the dough every few rolls to keep it from sticking. Add additional flour as needed.
Carefully place on to a 9-inch pie plate.
Trim edges and crimp. Cool in refrigerator for at least 30 minutes before baking.
- 6 TB butter
- 3/4 cup brown sugar
- 1 t kosher salt
- 4-5 organic apples
- 1 TB generous cinnamon
- 2 t vanilla extract
- 1/2 cup organic raisins
Combine butter, brown sugar and salt in a large dutch oven.
Cook over medium heat until the sugar and butter are molten and the foam subsides. The mixture will change from a sandy mixture to a more lava like mixture in about 3-5 minutes.
Add apples and cook for about 15-20 minutes until they are slightly softened and have released their juices.
Remove the apples, and add the cinnamon and vanilla. Reduce the liquid mixture until it is syrupy.
Add reduced syrup to apples, and cool completely before filling pie shell.
- 1/3 cup oat flour
- 1/3 cup tapioca starch
- 1/3 cup almond meal
- 1/2 cup old fashioned gluten free oats
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp organic butter cut into cubes